Of which 3.6 g sugars and 1.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Iron (clams) · Vitamin B12 (clams) · Vitamin C (tomato)
Allergens crustaceans (shellfish), mollusks
Light clam and shrimp broth
Seafood, tomato and cilantro in a broth that's quick to make.
Ingredients
- 300 g (10½ oz) fresh clams, rinsed — soak in salted water beforehand
- 200 g (7 oz) peeled shrimp
- 2 tomatoes, chopped (240 g / 8½ oz)
- 1 chopped onion (150 g / 5½ oz)
- 3 cloves garlic, minced (9 g)
- 1 bay leaf (0.2 g)
- fresh cilantro, to taste (10 g)
- 1.2 liters (5 cups) water
- 3 tbsp olive oil (30 g / 1 oz)
Method
- Sauté the onion, garlic and chopped tomato in the olive oil for about 5 minutes.
- Add the water and bay leaf and let it boil for 15 minutes.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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